Skip navigation

Items where Author is "Yusuf, Abbas Bazata"

Items where Author is "Yusuf, Abbas Bazata"

[up] Up a level
Group by: Item Type | Uncontrolled Keywords | No Grouping
amala ascorbic acid Nigeria orange-fleshed sweet potato traditional fermentation trypsin inhibitor β-carotene
Number of items: 7.

amala

Yusuf, Abbas Bazata, Fuchs, Richard and Nicolaides, Linda (2016) Effect of traditional processing methods on the β-carotene, ascorbic acid and trypsin inhibitor content of orange-fleshed sweet potato for production of amala in Nigeria. Journal of the Science of Food and Agriculture, 96 (7). pp. 2472-2477. ISSN 0022-5142 (Print), 1097-0010 (Online) (doi:10.1002/jsfa.7367)

ascorbic acid

Yusuf, Abbas Bazata, Fuchs, Richard and Nicolaides, Linda (2016) Effect of traditional processing methods on the β-carotene, ascorbic acid and trypsin inhibitor content of orange-fleshed sweet potato for production of amala in Nigeria. Journal of the Science of Food and Agriculture, 96 (7). pp. 2472-2477. ISSN 0022-5142 (Print), 1097-0010 (Online) (doi:10.1002/jsfa.7367)

Nigeria

Yusuf, Abbas Bazata, Fuchs, Richard and Nicolaides, Linda (2016) Effect of traditional processing methods on the β-carotene, ascorbic acid and trypsin inhibitor content of orange-fleshed sweet potato for production of amala in Nigeria. Journal of the Science of Food and Agriculture, 96 (7). pp. 2472-2477. ISSN 0022-5142 (Print), 1097-0010 (Online) (doi:10.1002/jsfa.7367)

orange-fleshed sweet potato

Yusuf, Abbas Bazata, Fuchs, Richard and Nicolaides, Linda (2016) Effect of traditional processing methods on the β-carotene, ascorbic acid and trypsin inhibitor content of orange-fleshed sweet potato for production of amala in Nigeria. Journal of the Science of Food and Agriculture, 96 (7). pp. 2472-2477. ISSN 0022-5142 (Print), 1097-0010 (Online) (doi:10.1002/jsfa.7367)

traditional fermentation

Yusuf, Abbas Bazata, Fuchs, Richard and Nicolaides, Linda (2016) Effect of traditional processing methods on the β-carotene, ascorbic acid and trypsin inhibitor content of orange-fleshed sweet potato for production of amala in Nigeria. Journal of the Science of Food and Agriculture, 96 (7). pp. 2472-2477. ISSN 0022-5142 (Print), 1097-0010 (Online) (doi:10.1002/jsfa.7367)

trypsin inhibitor

Yusuf, Abbas Bazata, Fuchs, Richard and Nicolaides, Linda (2016) Effect of traditional processing methods on the β-carotene, ascorbic acid and trypsin inhibitor content of orange-fleshed sweet potato for production of amala in Nigeria. Journal of the Science of Food and Agriculture, 96 (7). pp. 2472-2477. ISSN 0022-5142 (Print), 1097-0010 (Online) (doi:10.1002/jsfa.7367)

β-carotene

Yusuf, Abbas Bazata, Fuchs, Richard and Nicolaides, Linda (2016) Effect of traditional processing methods on the β-carotene, ascorbic acid and trypsin inhibitor content of orange-fleshed sweet potato for production of amala in Nigeria. Journal of the Science of Food and Agriculture, 96 (7). pp. 2472-2477. ISSN 0022-5142 (Print), 1097-0010 (Online) (doi:10.1002/jsfa.7367)

This list was generated on Sun Dec 22 13:23:24 2024 UTC.